1 pie pumpkin peeled and cut into cubes (approx. 3 1/2 cups)
6 cups chicken stock
1 1/2 teaspoons salt
1 teaspoon fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
Directions: Cut pumpkin into 1/2 inch cubes.
Heat stock, salt, pumpkin, onion, thyme, garlic and peppercorns. Bring to a boil, reduce heat to low and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan and bring to a boil again. Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.